Indulge in this Rainbow Veggie Sub featuring zesty Lemon Aioli spread, baby spinach, cucumber, asparagus, roasted bell pepper, havarti cheese, and broccoli sprouts.
As the warmer temps come upon us I like to make “picnic friendly” food.
And, to me at least, nothing says picnic more than a seriously loaded submarine sandwich. What makes this one special is that is is made with 100% veggies (yay for any vegs out there!) and can be made vegan simply by switching out the cheese and bread for vegan versions!
I mean, look at all that colorful goodness? And in case you’re worried about a veggie sandwich keeping you full (I had to seriously convince my husband that it was possible), let me just say this really does the job. And if you are truly a meat loving person, simply add on some smoked turkey and you’re good to go!
Also is anyone else feeling some major love for heirloom tomatoes lately (how gorgeous is this yellow tomato?!) ? I am, and couldn’t resist adding them in, as well. So basically the setup for this sandwich goes like this: homemade lemon aioli spread, baby spinach, thinly sliced cucumber, asparagus, roasted bell pepper, havarti cheese, and finally broccoli sprouts because no gourmet sandwich is complete without them!
Oh! And make sure you use a really good crusty bread for this sandwich. Because there is such thing as an abundance of veggies, the crunch from the bread really helps give everything texture and substance.
And even better than how delicious/healthy this sandwich is, is the fact that you can make this the night before, throw it into a container and bring it into work so easily.
So basically, two meals in one!
Rainbow Veggie Sub With Lemon Aioli
Indulge in this Rainbow Veggie Sub featuring zesty Lemon Aioli spread, baby spinach, cucumber, asparagus, roasted bell pepper, havarti cheese, and broccoli sprouts.
Ingredients
Lemon Aioli
- 3 garlic cloves, minced
- 1/4 tsp salt
- 2 egg yolks
- 2 tbs water
- 1 tbs fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp. dijon mustard
- 3/4 cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
Rainbow Veggie Sub
- 4 asparagus spears
- 1 bell pepper, quartered
- 1 baguette, halved lengthwise
- 1/2 cup baby spinach
- 1 cucumber, thinly sliced lengthwise
- 1 tomato, thinly sliced (I used heirloom)
- 3 slices havarti cheese
- 1 handful broccoli sprouts
Instructions
Lemon Aioli (makes about 1 cup)
- Mash garlic and salt in mortar with pestle until paste forms (see notes for mashing with knife). Set aside.
- In a heat-proof bowl, whisk egg yolk, water, lemon juice and zest, and mustard in medium bowl. Whisk in garlic paste.
- Set the bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens (about 10 minutes).
- Remove bowl from over water and cool mixture to room temperature, whisking occasionally, about 15 minutes.
- Gradually whisk olive oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick.
- Season to taste with pepper and more salt, if desired.
Rainbow Veggie Sub
- In a medium sized pan or skillet over a medium heat, add the asparagus and bell pepper (skin-side down) and cook until tender (about 10 minutes). Use a drizzle of olive oil, if desired.
- Generously spread the lemon aioli onto the bottom half of the baguette.
- Add a layer of baby spinach, cucumber, asparagus, bell pepper, and tomato.
- Top with havarti cheese and broccoli sprouts.
Notes
Garlic paste with Chef's Knife. Hold the knife's blunt side with both hands, then press and scrape the sharp end against the minced garlic and salt pile at an angle, flattening the garlic. Push the garlic back into a pile and repeat the process, pressing and scraping for 2 to 3 minutes until a smooth paste is achieved.
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